- 450ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 6 turnip, thickly sliced
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…
- 6 large potatoes, thickly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- butter, for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 garlic clove, halved
- 350ml double cream
- 3 tbsp Dijon mustard
Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through – check with the point of a sharp knife.